EFFECT OF CULTURE CONDITIONS ON LIPOLYTIC ENZYME-PRODUCTION BY PENICILLIUM-CANDIDUM IN A SOLID-STATE FERMENTATION

被引：13
|
作者：
ORTIZVAZQUEZ, E
GRANADOSBAEZA, M
RIVERAMUNOZ, G
机构：
[1] Area de Biotecnología y Alimentos, División de Estudios de Posgrado e Investigación, Instituto Technológico de Mérida, Apdo. Postal 9-11, Mérida, Yucatán, México, C.P. 97118
来源：
BIOTECHNOLOGY ADVANCES | 1993年 / 11卷 / 03期
关键词：
LIPOLYTIC ENZYMES; LIPASES; SOLID STATE FERMENTATION; CULTURE CONDITIONS; PENICILLIUM-CANDIDUM;
D O I：
10.1016/0734-9750(93)90010-K
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Lipolytic enzymes were produced using wheat bran as substrate in a solid state fermentation with Penicillium candidum. The best production of lipolytic activity occurred at 29-degrees-C. One hundred micromoles of free butyric acid (FBA) was released from tributyrin by 1 mL of cell free supernatant in the absence of control of environmental relative humidity. When a closed chamber saturated with water vapour was used the lipolytic activity increased to 320 mumoles of free butyric acid. The best initial reaction pH was 7.0. The highest activity, 480 mumoles of FBA, was obtained at a moisture content of 67.5% of saturation.
引用
收藏
页码：409 / 416
页数：8
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